Slow cookers and pressure cookers are both fantastic kitchen gadgets that can make meal preparation easier and more convenient. However, they work quite differently, which means you can’t simply take a slow cooker recipe and pop it in your pressure cooker without making some adjustments. This guide will walk you through the process of converting your favourite slow cooker recipes for use in a pressure cooker, with a focus on different types of ingredients and dishes.

Before we dive into the conversion process, let’s take a moment to talk about the slow cooker. This is a go-to kitchen staple of mine, hence why I share slow cooker recipes all the time on my social pages, and the fact I have a third slow cooker cook book coming soon!

The convenience of slow cookers is unmatched – you can simply set and forget, allowing you to prepare meals while you’re at work or running errands. One of the most significant advantages is the flavour development that occurs during the long, slow cooking process. This allows the flavours to meld and develop over time, resulting in rich, complex dishes. Slow cookers are also excellent for tenderising tough cuts of meat, which become wonderfully tender after hours of gentle cooking. 

From an energy efficiency standpoint, slow cookers use less electricity than conventional ovens, making them a more economical choice for many households. Lastly, their versatility extends to year-round use. Unlike ovens, slow cookers don’t heat up your kitchen, making them particularly great for summer use when you want to avoid turning on the oven. All these factors combined make the slow cooker a beloved and indispensable kitchen tool for many home cooks.

While slow cookers have their merits, pressure cookers offer some distinct advantages that make them an attractive option for many home cooks. Perhaps the most significant benefit is speed; pressure cookers can cook meals in a fraction of the time it takes a slow cooker, making them ideal for busy households or last-minute meal preparation. Modern pressure cookers, like the popular Instant Pot, are also incredibly versatile, often featuring multiple functions including slow cooking, sautéing, and even yoghurt making. 

This multi-functionality can save both kitchen space and money. From an energy efficiency standpoint, pressure cookers often have the edge due to their shorter cooking times, potentially leading to lower electricity bills. Another advantage is nutrient retention; the sealed environment and shorter cooking times help preserve more nutrients in your food, making pressure-cooked meals potentially healthier. Finally, pressure cooking can produce more intense flavours in a shorter time, resulting in delicious, well-developed tastes without the need for hours of simmering. These combined benefits make pressure cookers a valuable addition to any kitchen, offering a quick, efficient, and flavourful way to prepare meals.

If you love Bored of Lunch slow cooker recipes but want to speed things up, converting them to pressure cooker versions is easier than you might think. Here’s a straightforward guide to help you transform those delicious all-day slow cooker meals into quick pressure cooker delights.

When converting Bored of Lunch slow cooker recipes to pressure cooker versions, there are a few key points to remember. Firstly, pressure cookers require less liquid as they don’t lose moisture like slow cookers do. Use about half to two-thirds of the liquid called for in the slow cooker recipe, but always ensure at least 250ml of liquid for proper functioning. Cooking times are dramatically reduced in pressure cookers. A recipe that takes 8 hours in a slow cooker might only need 30-45 minutes in a pressure cooker. As a general rule, 1 hour of slow cooking equals about 15 minutes of pressure cooking.

The order of adding ingredients differs in pressure cooking. Unlike slow cookers where you often add everything at once, with pressure cookers, you should put in meat and tough vegetables first, cook under pressure, and then add quick-cooking vegetables after releasing pressure. Thickeners and dairy products should be added after pressure cooking to prevent interference with the cooking process and curdling.

Popular Bored of Lunch recipes from the new Six Ingredient Slow Cooker book can be easily adapted. For example, cook Beef Stew for about 45 minutes instead of 8 hours, Chicken Curry for 15 minutes rather than 4-6 hours, and Pulled Pork for about 60 minutes instead of 8 hours. Remember, these are starting points, and you might need to adjust times based on your specific pressure cooker and personal preferences.

Modern pressure cookers are safe and easy to use, featuring safety valves and locking lids. Always follow the manufacturer’s instructions for your specific model to ensure safe and delicious results. With these simple guidelines, you can easily adapt your favourite Bored of Lunch slow cooker recipes for your pressure cooker, enjoying the same great tastes in a fraction of the time.

Pasta can be tricky to cook in a pressure cooker, but with the right technique, you can achieve great results. The key is to adjust the cooking time and liquid ratio, and to pay attention to how you layer your ingredients. 

When it comes to cooking time, the general rule for pasta is to cook for half the time listed on the package, rounded down to the nearest minute. This ensures that your pasta doesn’t become overcooked and mushy. For the liquid, use just enough to cover the pasta, aiming for a pasta-to-liquid ratio of about 1:1 by volume. This prevents the pasta from becoming too soggy or dry. To prevent sticking, it’s important to layer your ingredients properly. Put the pasta in last and resist the urge to stir, as this can lead to clumping. 

Finally, when the cooking time is up, use a quick release of pressure to prevent overcooking. By following these guidelines, you can successfully adapt your favourite pasta recipes for the pressure cooker, enjoying perfectly cooked pasta in a fraction of the time. Here is an example conversion: 

Slow Cooker Pasta Bolognese (6 hours on low)

• Cook meat sauce under high pressure for 20 minutes
• Quick release, then add pasta and just enough liquid to cover
• Cook for half the time listed on pasta package
• Quick release and stir

Rice cooks beautifully in a pressure cooker, and adapting your rice recipes for this appliance is relatively simple. Most types of rice will cook perfectly in just 3-8 minutes under high pressure, followed by a 10-minute natural release. This quick cooking time is one of the main advantages of using a pressure cooker for rice. When it comes to liquid, use a 1:1 ratio of rice to water for most types of rice, though brown rice requires slightly more water with a 1:1.25 ratio. 

It’s important to always rinse your rice before cooking to remove excess starch, which can lead to gummy or sticky rice. If you’re planning to add vegetables or meat to your rice dish, consider cooking them separately and combining them after the rice is done. This approach ensures that each component is cooked to perfection without risking overcooked vegetables or undercooked meat. By following these guidelines, you can easily adapt your favourite rice recipes for the pressure cooker, enjoying perfectly cooked rice in a fraction of the time it would take using traditional methods. Here is an example conversion: 

Slow Cooker Chicken and Rice (6 hours on low)

• Cook chicken under high pressure for 8 minutes, then quick release
• Remove chicken, add rinsed rice and appropriate amount of liquid
• Cook rice under high pressure for 3 minutes, followed by 10-minute natural release
• Fluff rice and combine with chicken

Both slow cookers and pressure cookers have their strengths:

Slow Cookers:

• Pros: Easy to use, can cook all day while you’re out, good for large batches
• Cons: Long cooking times, less energy efficient for shorter cooks

Pressure Cookers:

• Pros: Fast cooking times, energy efficient, often multi-functional
• Cons: Learning curve to use, some find them intimidating, typically smaller capacity

Start with simple recipes: Begin your conversion journey with straightforward recipes before tackling more complex dishes.

• Keep notes: Record your adjustments and results to refine your technique over time.
• Use reliable recipes: Start with pressure cooker recipes from trusted sources to get a feel for proper liquid amounts and cooking times.
• Be flexible: Don’t be afraid to experiment and adjust. Pressure cooking is part science, part art.
• Safety first: Always follow the safety instructions for your pressure cooker.

Converting slow cooker recipes for use in a pressure cooker can seem daunting at first, but with practice, it becomes second nature. Remember the key principles: reduce liquid, adjust cooking times, and add ingredients in stages when necessary. Whether you’re cooking chicken, beef, pasta, or rice, these guidelines will help you create delicious meals in a fraction of the time.

Both slow cookers and pressure cookers have their place in a well-equipped kitchen. While slow cookers excel at hands-off, all-day cooking, pressure cookers offer speed and efficiency. By mastering both, you’ll have the flexibility to choose the best method for each recipe and situation.

So dust off those old slow cooker favourites and give them new life in your pressure cooker. With a bit of practice and these guidelines, you’ll be pressure cooking like a pro in no time. Happy cooking!